Clams in Spicy Coconut-Lime Broth |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Sounds great but I haven't tried it. From Bon Appetit, Tastes of the World. This is from Indonesia. Goes well with Asian noodles or steamed rice. Ingredients:
1 tablespoon vegetable oil |
5 shallots, large, chopped |
1 tablespoon fresh ginger, peeled, chopped |
1 teaspoon ground turmeric |
1/4 teaspoon cumin seed |
2 lbs littleneck clams, scrubbed |
1 1/2 cups bottled clam juice |
1 cup unsweetened coconut milk |
1 cup tomato, diced, from the can, with juices |
1 jalapeno pepper, seeded, chopped |
1 teaspoon lime zest |
3 tablespoons fresh lime juice |
salt, to taste |
pepper, to taste |
2 green onions, sliced |
Directions:
1. Heat 1 tablespoons oil in large Dutch oven over medium heat.
2. Add the chopped shallots and saute until tender, about 3 minutes.
3. Add 1 tablespoons ginger, 1 teaspoons turmeric, and 1/4 teaspoons cumin and stir for 1 minute.
4. Add clams and clam juice, coconut milk, tomatoes and their juices, jalapeno and lime peel and bring to a boil.
5. Cover and cook until clams open, about 7 minutes; discard any that do not open.
6. Stir in the lime juice.
7. Season to taste with salt and pepper.
8. Transfer clams and sauce to a bowl; sprinkle with green onions and serve.
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